Have you ever tried Basil Pesto? This sauce offers endless possibilities beyond traditional pasta applications. I love its fresh blend of basil, garlic, pine nuts, and Parmesan. The condiment creates a perfect harmony in every bite.
Contents
Basil Pesto Recipe
Basil pesto is a traditional Italian sauce from Genoa, in the Liguria region. It is traditionally made with fresh basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil. The combination of these ingredients creates a vibrant green sauce with a rich, aromatic flavor.
Basil pesto boasts a fresh, herbaceous taste with nutty, garlicky, and slightly salty notes. The olive oil adds richness, while the Parmesan cheese provides a savory depth. The balance of flavors makes it both versatile and distinctive.
This pesto is one of my favorites in the kitchen. I can use it as a pasta sauce for spaghetti or linguine, as a pizza sauce, or mix it into ricotta for lasagna rolls. I can spread it on focaccia or grilled cheese, or stir it into paninis and wraps for extra flavor.
It also pairs well with veggies and proteins. You can drizzle it over Caprese salad, toss it with roasted vegetables, brush it on chicken or shrimp, or mix it into meatballs. Try it as a dip or spread on crostini for a quick appetizer!
Here’s how to make the basil pesto:
Basil Pesto
Nutrition
Ingredients
- 2 cups fresh basil leaves packed
- ¼ cup grated Parmesan cheese
- ¼ cup nuts pine nuts, walnuts, or almonds
- 2 cloves garlic peeled
- ½ teaspoon salt
- ½ cup extra virgin olive oil
- 1 tablespoon lemon juice optional, for freshness
Instructions
- In a food processor, combine basil, Parmesan, nuts, garlic, and salt. Pulse until finely chopped.
- While the processor is running, slowly drizzle in olive oil until smooth.
- Taste and adjust seasoning if needed. If using lemon juice, add it now. Store in an airtight container in the fridge for up to a week or freeze for longer storage.
Notes
- Use walnuts instead of pine nuts for a budget-friendly version.
- Skip Parmesan or use nutritional yeast for a vegan alternative.
- Freeze pesto in ice cube trays for easy portioning.
SIMILAR RECIPES
Variations
Basil pesto has numerous variations with different flavors and tastes.
- Basil Arugula Pesto replaces half the basil with arugula for a peppery kick. This version pairs beautifully with pasta and grilled meats.
- Basil Spinach Pesto substitutes half the basil with baby spinach for a milder flavor.
- Avocado Pesto adds half an avocado for a creamy, dairy-free alternative.
- Herb Medley Pesto uses 1 cup of basil, 1/2 cup of parsley, and 1/2 cup of mint for a more complex herb profile.
- Spicy Version adds 1/2 teaspoon red pepper flakes or one small fresh chili for heat.
- Roasted Garlic Infusion replaces fresh garlic with 4-5 cloves of roasted garlic for a sweeter, more mellow flavor.
- Vegan Version
- Replace Parmesan with 2 tablespoons of nutritional yeast
- Add 1 tablespoon miso paste for umami depth.
- Asian-Inspired Variation
- Add 1 tablespoon ginger
- Substitute sesame oil for half the olive oil
- Use cashews instead of pine nuts.
- Mediterranean Pesto
- Mix in 2 tablespoons chopped olives, 1 tablespoon capers
- Use feta instead of Parmesan.